Soft and Chewy M&M Cookies
These Soft and Chewy M&M Cookies are a nostalgic treat with a soft, chewy center and a crisp edge, perfect for any occasion and loved by both kids and adults.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Provides structure; substitute 1:1 gluten-free blend to make them gluten-free.
- 1 teaspoon baking soda Gives lift and that classic cookie spread.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 3/4 cup unsalted butter, softened For rich flavor; use coconut oil for a dairy-free option.
- 1 cup light brown sugar, packed Adds chewiness and caramel notes; coconut sugar works as a healthier option.
- 1/2 cup granulated sugar Helps with the crisp edges.
- 2 large eggs, at room temperature For moisture and binding; use flax eggs for vegan baking.
- 2 teaspoons pure vanilla extract Deepens flavor; try almond extract for a nutty twist.
Main Ingredients
- 1 1/2 cups M and Ms The star of the show; use peanut M and Ms or mini chocolate chips for variety.
- 1/2 cup chopped toasted pecans or walnuts Optional: for crunch and warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract. Scrape the bowl.
- Gradually add the dry ingredients to the wet and mix until just combined.
- Stir in the M and Ms and nuts, if using.
- Scoop tablespoon-sized mounds onto the prepared sheets, spacing about 2 inches apart.
- Gently press a few extra M and Ms on top for presentation.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden but the centers still look soft.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
For a healthier option, replace half of the butter with unsweetened applesauce and reduce sugar by 1/4 cup. Store cookies in an airtight container for up to 3 days.